Culinary Operations Manager

1 week ago


Rancho Cucamonga, California, United States King's Fish House – Rancho Cucamonga Full time

At King's Fish House, a prominent establishment in the Southern California dining scene, we pride ourselves on our rich history and commitment to excellence. Our restaurants are designed to provide an upscale atmosphere, featuring open kitchens equipped with cutting-edge technology. Our menus are crafted daily, showcasing a diverse selection of fresh ingredients that are sure to impress our patrons. Our carefully curated craft cocktails, extensive wine offerings, and raw bar selections create an unforgettable dining experience.

What We Offer for the Kitchen Manager Role:

  • Competitive Salary $66,500 - $80,000 based on experience + realized bonus
  • Paid Time Off and Sick Leave
  • Dining Discounts for you and up to 5 guests
  • 401k Matching Program
  • Educational Assistance
  • Comprehensive Medical, Dental, Vision, and Life Insurance, along with savings and veterinary discounts for pets

As a Kitchen Manager, you will play a pivotal role in our management team, working closely with the Executive Kitchen Manager. Your expertise in kitchen operations will be essential, overseeing everything from inventory management to staff development. You will ensure the highest quality of our culinary offerings, maintain the integrity of our kitchen systems, and safeguard the financial health of our back-of-house operations.

Joining our team means becoming part of a stable organization with a proven history of nurturing successful leaders over the past 35 years. You will receive comprehensive training in financial management, quality control, daily operations, and leadership skills. This position offers the opportunity to gain insights into all facets of our operations, from sophisticated systems to innovative menu management and restaurant design.

Your career trajectory is shaped by your aspirations, and we are committed to equipping you with the necessary tools to achieve your leadership goals. A successful manager within our organization is standards-driven, demonstrating integrity and professionalism in all interactions with team members and guests. They approach challenges with a positive mindset and prioritize effective problem-solving.

Key Responsibilities:

  • Execute opening and closing tasks to ensure a successful start to each day.
  • Develop prep lists for kitchen staff.
  • Assist in the preparation of all food items for service.
  • Oversee cleanliness, sanitation, and organization of assigned areas.
  • Notify the Chef of any food shortages or maintenance issues.
  • Foster cross-training and advancement opportunities for kitchen staff.
  • Lead the implementation of new menu items and recipe modifications.
  • Support corrective action plans within the kitchen.
  • Participate in the recruitment and selection of new kitchen personnel.
  • Engage with guests through table visits and addressing special requests.
  • Contribute to all kitchen staff meetings.

Essential Skills and Experience:

  • Must be at least 21 years old.
  • Minimum of 2 years in a supervisory or managerial cooking role.
  • High school diploma or equivalent.
  • Formal culinary training is preferred.
  • Ability to analyze and engage in financial planning.
  • Proficient in verbal and written English communication with guests, management, and colleagues.
  • Comprehensive knowledge of cooking techniques required for menu items.
  • Thorough understanding of menu items, preparation methods, ingredients, and quality standards.
  • Physical ability to lift up to 40 lbs, with typical lifting of 10-20 lbs.
  • Capability to carry items up to 120 feet.
  • Ability to reach heights of up to 6 feet.
  • Comfortable working in tight spaces and navigating through narrow aisles.


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